Sun Dried Tomatoes In The Oven Sun Dried Tomatoes Food

OVEN-DRIED TOMATOES

Steps:

• Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.

OVEN SUN-DRIED TOMATOES

Steps:

• Gather the ingredients. Preheat the oven to 200 F, or the lowest setting possible. Resist the temptation to use a higher temperature to speed up the process, as then you'd be cooking the tomatoes, instead of drying them.
• Core the tomatoes, and cut them in half lengthwise (from stem end to tip).
• Squeeze each half gently over a bowl to remove excess liquid and seeds.
• Make a small slit with the tip of a sharp paring knife in the back (skin-side) of each tomato half to help them dry.
• Place a drying rack on an aluminum foil-lined baking sheet, and arrange the tomatoes, cut-side up, in a single layer on the rack. Make sure there is a bit of space around each tomato and that they're not touching so they can dry evenly.
• Lightly sprinkle the tomatoes with salt.
• Place baking sheet in the oven and leave until the tomatoes are dehydrated and a bit leathery, but not hard, brittle, or crispy. Check them every hour during drying. Depending on your tomatoes and oven, this can take anywhere from 6 to 12 hours.
• When finished, they should still be somewhat chewy and flexible. Remove from the oven, and let cool. Use in your choice of salads, pasta, or as a pizza topping.

MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN

Steps:

• TOMATO PREPARATION ALL METHODS.
• Cut out the stem and scar and the hard portion of core lying under it.
• Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
• Scrape out all of the seeds that you can without removing the pulp.
• Mix together thoroughly basil,oregano, thyme, and salt.
• Sprinkle a small amount of this mixture on each tomato.
• OVEN-DRYING (approximately 12 hours).
• Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
• Bake in 170°F oven for about 3 hours.
• Leave the oven door propped open about 3 inches to allow moisture to escape.
• After 3 hours, turn the tomatoes over and press flat with your hand or a spatula.
• Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
• DEHYDRATOR (approximately 8 hours):.
• Place the tomatoes, cut side up, directly onto the dehydrator trays.
• Set dehydrator temperature to about 140°F.
• After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
• After a few hours, turn the tomatoes again and flatten gently.
• Continue drying until done.
• SUN-DRYING (approximately 3 days):.
• Dry in hot weather, with relatively low humidity.
• Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
• Cover trays with protective netting or cheesecloth.
• Place in direct sun, raised from the ground.
• on blocks or anything else that allows air to circulate under the trays.
• Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
• Place the trays in a sheltered spot after sundown, or if the weather turns bad.
• ADDITIONAL NOTES FOR ALL METHODS.
• No matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
• They are done when they are very dry, but still pliable. Texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough.

SUN-DRIED TOMATOES IN THE OVEN! SUN-DRIED TOMATOES

Steps:

• Cut tomatoes in half.
• Place on foil lined baking tray.
• Bake at 200 degrees for 8-10 hours.
• Store in mason jar with olive oil.

EASY "OVEN" SUN DRIED HEIRLOOM TOMATOES

Steps:

• Remove the hard stem from each tomato, and cut each tomato crosswise. Upside down give each tomato a squeeze to remove seeds, using your finger to scoop out any lingering seeds.
• Place each tomato face up on a cookie sheet lined with parchment paper.
• Put 1/2 tsp of sugar in each tomato.
• season each tomato with salt and pepper.
• Drizzle all the tomatoes with olive oil.
• Bake in a 180 degree oven for 6 hours on the middle shelf.
• Pack in olive oil when cold, and freeze or refrigerate.

OVEN DRIED GRAPE OR CHERRY TOMATOES - AKA SUN DRIED

Steps:

• Line a baking sheet with foil and spray with cooking spray.
• Add one layer of grape or cherry tomatoes, sprinkle with salt and fresh herbs if desired.
• Roast in a 200° F oven for about 2 hours.
• Watch carefully through the oven window. Try NOT to open the door as you will let out the heat and increase the cooking time.
• Tomatoes vary in size so the time is approximate. When they are shriveled and getting dry, remove them and allow them to cool. A little more moisture will evaporate.
• Return to the oven if you feel they need to cook more. Note the amount of time so that you have it for future reference.
• Store in a loosely sealed zip top bag in the refrigerator for a few days. Then seal tightly and store in a cool dark place for up to 6 months.

DO-IT-YOURSELF OVEN SUN-DRIED TOMATOES

Steps:

• Quarter tomatoes.
• Place on baking sheet.
• Bake at 200 F or 100°C.
• Bake for 6 hours or until leathery and withered.
• Store up to 6 months in refrigerator.

MARINATED SUN-DRIED TOMATOES

Steps:

• Place the sun-dried tomatoes in a small bowl.
• Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
• Slice, and return to bowl.
• Add in oil and remaining ingredients.
• Let sit at room temperature for 1 hour, stirring occasionally.
• Store in the refrigerator covered in a glass jar.
• **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

HOMEMADE SUN-DRIED TOMATOES-MICROWAVE

Steps:

• Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon.
• Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes.
• Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn.
• Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple.
• Remove from the microwave and let stand 30 minutes without disturbing.
• Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator.
• After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely.
• Note: Don't worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.